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Double-Berry Shortcakes Recipe

   
 

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     Double-Berry Shortcakes

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
Filling-
2 cups fresh sliced strawberries
1 to 1 1/2 tablespoons granulated sugar
Sauce-
1 package (10 oz.) frozen unsweetened raspberries, thawed
1 tablespoon granulated sugar
 
Cupcakes-
1 package (9 oz.) yellow cake mix, without pudding in the mix
1/2 cup cold water
1 egg
2 teaspoons grated lemon peel
Whipped Cream-
1/2 cup whipping cream
1 tablespoon granulated sugar

Instructions
1) Combine strawberries and 1 tablespoon sugar in medium bowl. Let stand 30 minutes to 2 hours or until sugar is dissolved, stirring occasioanlly. Set aside. 2) Place raspberries in fine-mesh sieve over medium bowl. Press raspberries through sieve with rubber spatula. Discard seeds and solids. Add 1 tablespoon sugar. stir until sugar is dissolved. Set aside. 3) Preheat oven to 325 F. Spray 8 standard (2 1/2-inch) muffin cups with nonstick cooking spray.
4) Beat cake mix, water and egg in large bowl at low speed for 30 seconds or until moistened. Beat at medium speed for 2 minutes. Stir in lemon peel. Spoon evenly into prepared muffin cups. 5) Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.
6) Beat cream and 1 tablespoon sugar in medium bowl at high speed until soft peaks form.
7)Working with one at a time, split cupcake in half horizontally. Spoon about 1/4 cup strawberry filling on bottom half; drizzle with about 1 tablespoon raspberry sauce. Top with 2 tablespoons whipped cream. Cover with cupcake top. Top with 1 tablespoon whipped cream; drizzle with about 1 tablespoon raspberry sauce. Serve immediateley.
Serving Suggestions
Tip- To ensure even baking, fill empty muffin cups with 1 tablespoon water before placing in oven.


Originally Submitted
5/28/2013





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